Ca Loc Kho Nghe (Lau Ca Chua Cay, Spicy and Sour Fish Hotpot)
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Ingredients
- 500 g basa fillets
- 225 g tinned pineapple chunks in juice
- 3 ripe plum tomatoes
- 150 g okra, sliced
- 100 g beansprouts
- 1 tbsp tamarind paste
- 1 fresh red chilli
- 2 tbsp fish sauce
- 250 g rice vermicelli noodles
- 1 fresh coriander
- 1 lime
Nutrition (per serving)
- Calories
- 405 kcal
- Protein
- 22.9 g
- Carbohydrate
- 65.3 g
- of which sugars
- 12 g
- Fat
- 4.5 g
- of which saturates
- 1.3 g
- Fibre
- 4.5 g
- Salt
- 2.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring 1.2 litres of water to the boil, stir in the tamarind paste and fish sauce, and simmer for 5 minutes.
- 2
Add the sliced tomatoes and okra and simmer for 6 minutes.
- 3
Cut the basa into large chunks, add to the pot with the pineapple chunks and juice, and simmer gently for 8 minutes until the fish flakes easily.
- 4
Stir in the beansprouts and sliced chilli and cook for 1 more minute.
- 5
Cook the rice vermicelli noodles in a separate pan of boiling water for 3 minutes, then drain and divide between bowls.
- 6
Ladle the hotpot over the noodles, scatter with coriander and serve with lime wedges.
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